Salt-Preserved Vegetable Recipe

Salt-Preserved Vegetable Recipe (Homemade Vegetable Stock Paste)

If you’re looking for a simple, natural way of preserving vegetables in salt, this salt-preserved vegetable recipe is a must-try. Also known as preserved salted vegetable paste, this method creates a flavorful, long-lasting base for soups, stews, and sauces—without any artificial additives.

This traditional technique of preserving vegetables in salt not only enhances flavor but also extends shelf life naturally. Let’s dive into this easy and highly practical recipe.

Why Make Salt-Preserved Vegetables?

Making your own salt-preserved vegetable paste is one of the easiest ways to reduce food waste while boosting flavor in your cooking. This preserved salted vegetable mix acts like a homemade bouillon—rich, aromatic, and packed with nutrients.

👉 Want to learn more about fermentation and preservation? Check out our guide on
“Fermenting Foods for Beginners – Avoid These 3 Mistakes”.

Ingredients for Salt-Preserved Vegetable Paste

Fresh vegetables for salt-preserved vegetable paste including carrot, onion, celery, herbs and garlic

Ingrediens:

150 g carrot
120 g onion
90 g celery
25 g fresh ginger
20 g parsley
5–10 g mint
82 g coarse non-iodized salt

This combination creates a balanced salt-preserved vegetable stock paste with freshness, depth, and a slight herbal note.

Step-by-Step Instructions

1. Prepare the Vegetables

Chopped vegetables including carrot, onion and celery for preserved salted vegetable

Wash all vegetables and herbs thoroughly, then dry them completely—this is crucial when preserving vegetables in salt.

Peel the onion, carrot, and ginger if needed.

2. Chop and Mix

Finely chopped vegetable mixture for salt-preserved vegetable paste on a cutting board

Roughly slice carrot, onion, celery, and ginger. Finely chop parsley and mint.

Place everything into a large bowl.

3. Add Salt

Salt added to chopped vegetables for preserved salted vegetable mixture

Add the salt and mix thoroughly. Let the mixture sit for 20–30 minutes so the salt draws out moisture—this is the key process in preserving vegetables in salt.

Mix again after resting.

4. Optional: Make It Smoother

Finely mixed salt-preserved vegetable paste in a bowl

For a smoother salt-preserved vegetable paste, pulse the mixture briefly in a food processor.

5. Pack into a Jar

Filling jar with salt-preserved vegetable paste

Pack the mixture tightly into a clean jar, pressing down firmly to remove air pockets.

Add a thin layer of salt on top.

6. Seal and Store

Sealed jar of preserved salted vegetable paste ready for storage

Close the jar and store it in the refrigerator.

How to Use Salt-Preserved Vegetables

Your homemade salt-preserved vegetable stock paste is incredibly versatile:

Add 1–2 teaspoons to soups, stews, and sauces
Stir into rice or grain dishes
Use for sautéed vegetables or beans
Replace store-bought bouillon cubes

⚠️ Important: Reduce additional salt in your dishes!

Storage Tips

Keep refrigerated
Always use a clean, dry spoon
Lasts for several months when handled properly

Pro Tips for Perfect Results

Do not add water—this is essential for proper preserving vegetables in salt
Adjust mint for flavor intensity
Use parsley stems for extra depth
Press mixture firmly into the jar to avoid air pockets

Take Your Food Preservation Further

If you love this salt-preserved vegetable recipe, explore more ways to preserve your harvest:

👉 Discover high-quality jars for fermentation and preservation.

👉 Learn more recipes and techniques on the Pearl Jars blog.

Ready to Make Your Own Salt-Preserved Vegetable Paste?

For best results, use a high-quality airtight jar like the Original Sunny Cap. It’s perfect for preserving vegetables in salt, keeping your paste fresh and safe for months.

👉 Get your jar here: Original Sunny Cap